Mexican Corn

 

Cooking Time

10-15 minutes

 

Serves

4

 

Equipment Needed

grill

pastry brush

knife

cutting board

 

Ingredients

4 ears of corn

1/4 cup cotija or queso fresco cheese, grated

1/4 cup cilantro

1/4 cup rendered bone marrow, warm (optional)

2 tbsp Martina’s Hot Sauce

2 limes, halved

1 tbsp Martina’s Chili Powder

 

Procedure 

Step 1: If using bone marrow make sure it’s rendered and warm. Heat up grill to medium heat, place whole ears of corn on the grill, rotate them every 3-4 minutes. It’s alright if leaves burn a bit. They should steam in about 10 minutes while rotating them. Once steamed clean the corn, set aside and keep warm.

Step 2: Using a brush, garnish the corn with the rendered bone marrow, followed by lime juice, Martina’s Hot Sauce, Martina’s Chili Powder, cotija cheese and fresh cilantro! Have fun adding any other additional toppings you’d like!

 

Enjoy and share your Martina’s creations with us by using #MartinasHotSauce